Run by chef Simon Rogan and his partner Penny Tapsell, since opening in 2002 L’Enclume has established a reputation as one of the finest restaurants in the world, winning three Michelin stars, five AA Rosettes and five 10/10 scores in the Good Food Guide. With a tasting menu consisting of many dishes, each requiring a diverse range of techniques, and a maximum ninety covers a day, he needs a powerful and flexible kitchen that is also sustainable in order to deliver the consistently excellent quality required of Michelin star level cuisine.
Sustainability is one of the main guiding principles behind L’Enclume and all Simon’s restaurants. His own farm supplies the majority of ingredients, and he is always looking for ways to improve the energy efficiency of his kitchen without sacrificing quality or output quantity. An iVario Pro L with pressure cooking and an iCombi Pro were recently installed and have already had huge positive benefits.